Instant Pot Bean Soup

Happy Thursday,

Almost the end of the week, and a bit chilly outside.  A bowl of this Instant Pot Bean Soup was exactly what we needed.  Also known in every Greek household as fasolada, and this time it was cooked in my secret weapon. Secret? Ha! Not really.  I just like to pretend that I am mysterious.  It’s my Instant Pot. A gadget that I love to use!

Fasolada is often referred to as the national dish of Greece.  It’s hearty without being heavy, packed with plant-based protein, herbs, vegetables, and olive oil to make your kitchen smell like a tiny taverna. :).

Here’s where the Instant Pot magic begins.  Do dried beans normally need overnight soaking? Yep absolutely! Add them to a bowl of water and let them soak overnight.  Toss them into a mixture with onions, carrots, celery, garlic, and crushed tomatoes. Go ahead and set the timer, and let the pressure do its thing.

I’ll admit, the first time I made this, I was anxious, because I wasn’t sure of what I would see when I opened the lid. Would the beans cook through? Would the flavors meld? The Instant Pot knew exactly what to do. It turned out fabulous! Regarding the addition of garlic, it’s debatable.  Personally, I prefer adding garlic to Lentil soup.

Serve this Greek White Bean Soup with a drizzle of extra-virgin olive oil and a side of warm, crusty bread for dunking.  Store leftovers in the fridge, and you’ve got a ready-to-go lunch. It took this soup around 35 minutes to cook in the Instant Pot.  Which, to me, is great!  Normally, it would have taken just under TWO hours! 🙂

Instant Pot Bean Soup, give it a try.

Have a lovely morning, afternoon,  and or evening!

Instant Pot Bean Soup

foodzesty

This Instant Pot Greek white bean soup (fasolada) is a quick, flavorful classic made simple for busy weeknights. Made with carrots and celery and a few delicious spices.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Course Main Course

Cuisine Greek, Mediterranean

Servings 4 servings

Equipment

• 1 Instant Pot/Pressure cooker

Ingredients

  

• 1 ½ cups white dry beans Navy beans
• 1 carrot large and sliced
• 1 onions finely diced
• 2 celery stalks finely chopped
• 1 tbsp tomato paste
• ¾ cup tomato sauce
• ½ cup olive oil
• 7 cups water + vegetable stock
• salt
• pepper

Instructions

 

• Soak the beans overnight in a bowl covered with cold water. Rinse the following morning with fresh water.
• Press the Sauté button on your Instant Pot, and add in a few tablespoons of olive oil. Toss in the diced onion, chopped carrot, and celery. Stir
• Pour in the water with the vegetable stock, the tomato paste, the rest of the olive oil and the tomato sauce. Give it a good stir.
• Close the lid, and set the valve to the sealed position.
• Cook on high for 35 minutes.
• Once it's ready, allow the pressure to release naturally.
• Season with salt and pepper.
• Serve hot with feta cheese and Greek olives.

Keyword beans, Instant Pot, Soup, white beans

KALI MAS OREXI!! 🙂